La Caja China, the Cuban roasting box, has become the toast of foodwriters and celebrity gourmets, including Food Network's THROWDOWN Chef, Bobby Flay."La Caja China Cooking" takes you on a gastronomic tourof America, from Miami's classic Cuban dishes, to traditional Texas andCarolina BBQ, to the crisp, fresh flavors of the Pacific Northwest.Perkins includes grill-top favorites, amazing side dishes, and step-by-stepCaja China instructions for "in-the-box" crowd-pleasers like:~ True Texas Brisket~ Pacific Northwest Salmon~ Southern Roast Turkey~ Carolina Pork Ribs~ Memphis Whole Pickin' PigSo, fire up the coals, pick your favorite recipe, and dazzle your guestswith these simple, yet mouth-watering dishes. Wonderful things can happen when you think inside the box! [La Caja China Cooking] is a book of recipes that gets high marks for creativity. At the same time, it is easy to follow and there is nothing that requires a desperate search to an out-of-the-way International market to fill out the ingredients for a recipe. If you become so fortunate as to add a La Caja China to your arsenal (or, if you already have one) then this is a must have book for you. It's like the manual that they didn't include with the box. --Doug Mosley - NATIONAL BARBECUE NEWS, February 2011 BE SURE TO CHECK OUT THE JUST RELEASED... "La Caja China Party!" 13 chef-tested and fully-illustrated party themes. Insider tips and tricks, and over 80 bbq & grilling recipes for the La Caja China roasting box! La Caja China, for all the pig-related press, is one of the most versatile pieces of equipment I've used in a lifetime of cooking and barbecue. I can prepare everything from holiday dinners like St. Patrick's Day corned beef and Thanksgiving turkey; ethnic delights like Malaysian Satays and Italian porchetta sandwiches, to Kalua pig and Moroccan lamb. I can grill steaks, braise chickens, and roast prime-rib that rivals any restaurant, and do it all in my own backyard! And, of course, I can roast melt-in-your-mouth whole pigs that send my guests into fits of gastronomical joy. Even more importantly, I can prepare these dishes for crowds that would normally require a smoke house, a four-foot deep pit dug in my yard, multiple gas grills, and several full-size ovens. Not only that, but I can do it anywhere, anytime! La Caja China isn't just about great barbecue and roasting, it's about friends and family, it's about creating memories, and... let's be honest... it's about being "that guy" (or gal) who can make the dinner, holiday, or party, a memorable event. I bought my first La Caja China to satisfy my obsession with barbecue toys (just ask my long-suffering wife, who has lived with the dozens of grills, barbecues, and cooking gadgets that fill our kitchen, patio, and garage!) I soon found that La Caja China replaced most of my beloved cooking styles in a single, simple, cooking box...and it's on wheels! If you're looking for a means to roast, grill, bake, braise, smoke, or barbecue...look no further that La Caja China. Cook for a crowd on Model 1, 2 or the awesome new "Semi Pro" model, or create perfect dinners for you own family on Model #3. If you find something that you can't cook on La Caja China, please send me at email at chefperrycooks@gmail.com I look forward to the challenge! Perry P. Perkins joinmykitchen.com Perry P. Perkins comes from a long line of professional chefs. As a third generation gourmand, he focuses his love of cooking on barbeque, traditional southern fare, and fresh Northwest cuisine. Perry has written for hundreds of magazines, everything from Writer's Digest and Guideposts, to American Hunter and Bassmaster Magazine.  His inspirational stories have been included in sixteen Chicken Soup anthologies, as well. His other cookbooks include La Caja China Cooking, La Caja China Party, MEAT FIRE GOOD, and The MY KITCHEN Outreach Cookbook .